EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to th...

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Autores principales:	Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	fractionally defatted flour topinambur flour rye dough rheological properties Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/dfe487f7cb344be29d613c4b83341506
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spelling	oai:doaj.org-article:dfe487f7cb344be29d613c4b833415062021-12-02T17:50:23ZEFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH2068-66092559-6381https://doaj.org/article/dfe487f7cb344be29d613c4b833415062018-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/617/579https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to the farinograph values. The use of fractionally defatted flour and topinambur flour reduces gelatinization temperature and viscosity of suspension by amylograph indexes. Nonetheless, dough for malt rye bread with addition of certain types of fractionally defatted flour (up to 4 %) has lower viscosity that causes increase in strength of structural links in dough after kneading and its decrease after one hour of fermentation. The developed mix of fractionally defatted flour from seeds with topinambur flour led to increased rheological properties of dough and provided proper structural-mechanical properties of dough till the end of fermentation that were identical to the control samples. Galyna VOLOSHCHUKNatalia PASHOVATatjana GOLIKOVAStefan cel Mare University of Suceavaarticlefractionally defatted flourtopinambur flourrye doughrheological propertiesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 4, Pp 413-421 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	fractionally defatted flour topinambur flour rye dough rheological properties Food processing and manufacture TP368-456
spellingShingle	fractionally defatted flour topinambur flour rye dough rheological properties Food processing and manufacture TP368-456 Galyna VOLOSHCHUK Natalia PASHOVA Tatjana GOLIKOVA EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
description	This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to the farinograph values. The use of fractionally defatted flour and topinambur flour reduces gelatinization temperature and viscosity of suspension by amylograph indexes. Nonetheless, dough for malt rye bread with addition of certain types of fractionally defatted flour (up to 4 %) has lower viscosity that causes increase in strength of structural links in dough after kneading and its decrease after one hour of fermentation. The developed mix of fractionally defatted flour from seeds with topinambur flour led to increased rheological properties of dough and provided proper structural-mechanical properties of dough till the end of fermentation that were identical to the control samples.
format	article
author	Galyna VOLOSHCHUK Natalia PASHOVA Tatjana GOLIKOVA
author_facet	Galyna VOLOSHCHUK Natalia PASHOVA Tatjana GOLIKOVA
author_sort	Galyna VOLOSHCHUK
title	EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
title_short	EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
title_full	EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
title_fullStr	EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
title_full_unstemmed	EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
title_sort	effect of fractionally defatted flour of seeds on the structural and mechanical properties of rye dough
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/dfe487f7cb344be29d613c4b83341506
work_keys_str_mv	AT galynavoloshchuk effectoffractionallydefattedflourofseedsonthestructuralandmechanicalpropertiesofryedough AT nataliapashova effectoffractionallydefattedflourofseedsonthestructuralandmechanicalpropertiesofryedough AT tatjanagolikova effectoffractionallydefattedflourofseedsonthestructuralandmechanicalpropertiesofryedough
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EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

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